Mention was made in my last weeks column about
the French having claim to the British pork
pie. I am not sure whether that was a catalyst or not,
but emails were received for the recipe for the French
classical dish of Chicken Chasseur or something similar.
It appears many people have had this wonderful dish
when out dining and want to know how to replicate it
it is very easy and the ingredients should not be difficult
to obtain no matter where you are. As for any recipe
the higher quality the ingredients, the better the final
dish will be. It is the age old argument of authenticity
versus creativity, if you want authencity follow this
recipe exactly (including the ingredients) but if not,
try using a similar ingredient to create a similar dish.
Of course it wont be the classical chicken
Chasseur, but something close to it.
that line of thought, it should be fairly obvious that
the name of this dish is derived from the fact that
Chasseur wine is used; which is a white wine. I mention
this as one email asking for this recipe asked for the
"French chicken dish with a red wine sauce, chicken
Chasseur, that I recently had in a local restaurant".
One might get away by using another white wine and calling
it chicken Chasseur but definitely not a red wine. A
similar dish using red wine, is called Coq au
vin : 'coq' means chicken and 'au vin'
means with wine (in this case red wine). So I am slowly
learning that what is obvious to me is not so apparent
to others; as was the case when I received a flood of
emails asking me what suet was in suet paste. And that
it what I am here on HUB-UK for . . . so ask away!
pieces are now readily available either fresh or frozen
so no need to cut up a whole one, as we (professional
chefs) do. demi-glace in the simplest of terms is a
rich, meat sauce and you might be able to find a good
quality convenience product at your local supermarket,
if not use a thickened gravy . . . again the higher
quality the ingredient, the higher quality finish to
like to serve this with creamy mashed potatoes and crisply
cooked vegetables or tossed side salad.
am more than happy to share with you my personal favourites,
but prefer to hear from readers as to what recipes you
would like to see appear each week. So don't be shy
. . . email
me and let me know.
Ingredients for Chicken Chasseur
(preferably corn fed chicken)
How to make Chicken Chasseur
the demi-glace on a gentle heat to bring to a simmer
and turn the heat down low
flour the chicken pieces and in a frying pan sauté
or fry them in the butter, for a couple of minutes
each side to brown them. This will create and add
flavour to the dish and give the chicken a nice caramelised
from the pan and pat dry to remove any excess fat
and place in a casserole dish large double handled
the tomato concassé and Chasseur
on a lid and over a gentle heat, simmer for five minutes
to infuse the wine into the chicken
the lid and allow to simmer until the cooking liquor
has almost all evaporated; this will leave just the
essential flavours of the wine
in the warmed demi-glace and with a set of tongs,
gently combine everything
a lid back on return to a gentle heat
for approximately one hour until the chicken is cooked
and tender, removing the lid occasionally to gently
stir (best completed with tongs so the chicken does
not break up) and skimming off any fat that rises
to the surface
through the mushrooms that have been sliced, cut into
quarters or left whole
Chef's Tips for Chicken Chasseur
consistency of the sauce should be just thick enough
to coat the chicken but not so thin that it will run
all over the plate.
tomato concassé will have broken up and become
part of the sauce, thickening it and impacting on
the flavour wonderfully
plating this dish up, a drizzle of crème fraiche
and nice sprig of a fresh herb will really enhance
recipe for tomato concassé - click
Demi-glace is a rich brown sauce
in French cuisine used by itself or as a base for other
sauces. The term comes from the French word glace, which
used in reference to a sauce means icing or glaze. It
is traditionally made by combining equal parts of veal
stock and sauce espagnole, the latter being one of the
five mother sauces of classical French cuisine, and
the mixture is then simmered and reduced by half. Common
variants of demi-glace use a 1:1 mixture of beef or
chicken stock to sauce espagnole; these are referred
to as "beef demi-glace" (demi-glace au boeuf)
or "chicken demi-glace" (demi-glace au poulet).
The term "demi-glace" by itself implies that
it is made with the traditional veal stock.
quantity (add to taste)
meaning a whole one of
Chasseur and bon appetit . . . . .